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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Eggplant tian

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Mushrooms, Vegetables, Pasta and Rice

Pasta with cockles

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Desserts

Baklava

Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).

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Sea fish

Cold hake fillets with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

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Shellfish and Seafood

Baked oysters

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Cheeses

Saint-Marcellin

France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.

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Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

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Cheeses

Coolea Extra Matured

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 18 months.

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Cooked meats

Rabbit pâté with prunes

Served cold or at room temperature.

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Cheeses

Abondance

France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.

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Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Sea fish

Salmon tartare with sweet spices

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

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